Directions:
- Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
- Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
- Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
- Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.85 Kcal (339 kJ) | ||
| Calories from fat | 27.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 8.08mg | 3% | |
| Sodium | 111.52mg | 5% | |
| Potassium | 297.68mg | 6% | |
| Total Carbs | 12.35g | 4% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.87 Kcal (242 kJ) | ||
| Calories from fat | 19.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 5% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 3% | |
| Sodium | 79.82mg | 5% | |
| Potassium | 213.08mg | 6% | |
| Total Carbs | 8.84g | 4% | |
| Sugars | 6.03g | 34% | |
| Dietary Fiber | 2.45g | 14% | |
| Protein | 1.18g | 3% | |
| Vitamin C | 4.4mg | 10% | |
| Vitamin A | 0.8mg | 39% | |
| Iron | 0.9mg | 7% | |
| Calcium | 29.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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